Guava BBQ Sauce Chicken (Printable View)

Tender roasted chicken thighs coated in a rich, sweet guava BBQ glaze with smoky undertones and tangy finish.

# Needed Ingredients:

→ Guava BBQ Sauce

01 - 1 cup guava paste, chopped
02 - 1/2 cup ketchup
03 - 1/4 cup apple cider vinegar
04 - 2 tablespoons brown sugar
05 - 2 tablespoons Worcestershire sauce
06 - 1 tablespoon Dijon mustard
07 - 2 cloves garlic, minced
08 - 1/2 teaspoon smoked paprika
09 - 1/4 teaspoon cayenne pepper
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 1/4 cup water

→ Chicken

13 - 4 bone-in, skin-on chicken thighs, approximately 2 pounds
14 - 1 tablespoon olive oil
15 - 1 teaspoon salt
16 - 1/2 teaspoon black pepper
17 - 1/2 teaspoon garlic powder

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with foil or parchment paper.
02 - In a saucepan over medium heat, combine guava paste, ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, minced garlic, smoked paprika, cayenne pepper, salt, black pepper, and water. Stir continuously until guava paste melts completely and sauce achieves smooth consistency. Simmer for 5 to 7 minutes, stirring occasionally, until sauce thickens slightly. Remove from heat.
03 - Pat chicken thighs dry with paper towels. Rub all sides thoroughly with olive oil, salt, black pepper, and garlic powder.
04 - Arrange seasoned chicken thighs skin-side up on prepared baking sheet. Roast in preheated oven for 25 minutes.
05 - Brush chicken generously with guava BBQ sauce. Return to oven and roast for additional 20 to 25 minutes, brushing again at midpoint, until internal temperature reaches 165°F and glaze becomes caramelized.
06 - Remove from oven and let chicken rest for 5 minutes before serving. Transfer to serving platter and provide additional sauce on the side.

# Expert Hints:

01 -
  • The sauce tastes like you've been perfecting it for years, but it comes together in under ten minutes.
  • Your guests will ask for the recipe because they've never had barbecue that tastes this interesting.
  • Bone-in thighs stay impossibly juicy while the skin crisps up and catches that caramelized glaze.
  • It's naturally gluten-free without sacrificing a single drop of flavor.
02 -
  • Don't skip patting the chicken dry or you'll end up with steamed skin instead of the crispy, glaze-catching texture you're after.
  • If you add sauce too early, it burns before the chicken finishes cooking—the twenty-five minute head start on bare skin is what makes this work.
03 -
  • If guava paste is impossible to find, guava jelly works beautifully—just reduce the brown sugar by about a tablespoon since jelly is already quite sweet.
  • Smoked paprika is not optional; it's what gives the sauce depth and makes people wonder what spice they're tasting.
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